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Crockpot Chicken Tacos
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4 from 3 votes

Crockpot Chicken Tacos

These Crockpot Chicken Tacos with Pineapple Salsa are a fun, easy way to meal prep for the week and the Mexican-inspired pulled chicken is so versatile - it can be used for tacos, burrito bowls, salads and more!
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Tacos
Cuisine: Mexican
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 12 corn tortillas

For the chicken

  • 4 medium-sized chicken breasts (about 1lb)
  • 1 cup chicken broth
  • 1 medium-sized yellow onion, diced
  • 2 tbsp chili powder
  • 2 tsp garlic powder
  • 1/4 tsp salt
  • 3/4 cup Kensington Market Street Food Spicy Mexican Adobo Dressing
  • 1/4 cup chopped fresh cilantro

Toppings

  • 1 jar Kensington Market Street Food Pickled Pineapple & Jalapeno, finely chopped
  • 1 (8oz) container store-bought salsa or pico de gallo
  • 1 medium-sized red onion, diced
  • 1/2 cups finely chopped cilantro

Instructions

  • Add chicken, broth, onion, chili powder, garlic powder and salt to slow cooker. Cook on low for 8 hours.
  • When chicken is ready, remove from juices and shred with a fork and knife. Add back to juices and stir in Kensington Market Street Food Spicy Mexican Adobo Dressing and cilantro.
  • Serve chicken on corn tortillas and top with Kensington Market Street Food Pickled Pineapple & Jalapeno, salsa, red onion and cilantro. Enjoy!

Nutrition

Calories: 450kcal | Carbohydrates: 50g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 1044mg | Potassium: 186mg | Fiber: 6g | Sugar: 15g | Vitamin A: 300IU | Vitamin C: 39.6mg | Calcium: 20mg | Iron: 1.4mg